This takoyaki recipe will let you make the popular Japanese street food even without a takoyaki pan. Enjoy these Japanese street snack with this easy and simple homemade recipe!
Aside from ramen, these flavorful treats in skewers are a family favorite when eating out in a Japanese restaurant. Each bite of this octopus-filled delicacy is fun and satisfying thanks to its irresistible combination of flavors and textures.
If you’ve ever wondered what makes takoyaki so special or how to whip up a batch yourself, you’re in the right place. This technique of making takoyaki balls with no takoyaki grill pan lets us enjoy the treats anytime craving strikes.
What is Takoyaki?
To truly appreciate takoyaki, it’s essential to understand its roots. Takoyaki hails from Osaka, Japan, where it was first invented by Tomekichi Endo in the early 20th century. It is said that the street vendor put his own spin on a popular snack called akashiyaki, a spherical dumpling made with egg batter and octopus.
The bite-sized delight that quickly became a local favorite is often served with takoyaki sauce, Japanese mayo, and sprinkle with Aonori (dried green seaweed) Katsuobushi (dried bonito flakes). Today, takoyaki is not just a regional specialty; it’s a beloved dish enjoyed all over Japan and beyond.
How to Make Takoyaki without a Pan
The delightful spheres of goodness are usually made with a special pan made of cast iron with hemispherical molds that evenly heats the batter. However, this shouldn’t stop you from enjoying this global food sensation. With just a regular pot or deep pan, you can still enjoy this delectable treat with this alternative method.
What Does It Taste Like?
Takoyaki offers a well-balanced combination of savory from the combination of the batter, which is seasoned with soy sauce and dashi broth, and the filling, typically diced octopus. It’s also umami, sweet, tangy, along with a range of textures, from crispy on the outside to tender on the inside.
Nowadays, you can now find takoyaki with a variety of fillings, from shrimp, cheese, bacon and sausage to beni shoga (pickled red ginger) and tofu, catering to diverse palates and preferences. This adaptability and inventiveness are part of what makes takoyaki so endearing.
At the heart of every takoyaki recipe lies its batter. This simple batter is the base upon which you create your savory snacks.
I also included my homemade takoyaki sauce and Japanese mayonnaise if you want to make everything from scratch. To make, you’ll need the following ingredients:
How to Serve and Store
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- 90 grams all purpose flour
- 1 tbsp vegetable oil
- 1 1/4 cup water
- 1 medium egg
- 100 grams octopus (diced)
- 2 stalk green onion (chopped)
- 1/2 cup cornstarch (for coating batter)
- 2 tsp dashi (or 1/2 shrimp broth cube)
- 1 1/2 tsp baking powder
- 1/4 tsp soy sauce
- 3 tbsp worcestershire sauce
- 2 tbsp ketchup
- 1/2 tsp sugar
- 1/2 cup mayonnaise
- 1 tbsp rice vinegar
- 1 tbsp sugar
- bonito flakes
- dried seaweed
Making the Takoyaki sauce
- In a small bowl, Mix worcestershire sauce, ketchup and sugar. Transfer in a ziplock bag or piping bag and set aside.3 tbsp worcestershire sauce, 2 tbsp ketchup, 1/2 tsp sugar
Making the Japanese mayo
- In a small bowl, Mix mayonnaise, rice vibegar, and sugar until incorporated. Transfer in a ziplock bag or piping bag and set aside.1/2 cup mayonnaise, 1 tbsp sugar, 1 tbsp rice vinegar
Making the Batter
- Boil enough water in a small pot then place the octopus. Cook for 5 minutes then remove from pot and let it cool down. Cut into quarter inch cubes then set aside.100 grams octopus
- In a mixing bowl, crack and beat the egg until light in color. Add water, soy sauce, vegetable oil, and dashi. Whish to incorporate.1 tbsp vegetable oil, 1 1/4 cup water, 1 medium egg, 1/4 tsp soy sauce, 2 tsp dashi
- Add chopped green onion and all purpose flour. Stir until smooth and no traces of flour is left. Tip in baking powder then mix until well combined.90 grams all purpose flour, 2 stalk green onion, 1 1/2 tsp baking powder
- In a pan over low-medium heat, pour the batter and cook while continuously stirring until batter form into a pasty dough.
- Remove dough from heat and transfer in a clean, flat surface covered in cornstarch. Coat dough with cornstarch to avoid dough sticking when handling.1/2 cup cornstarch
- Take approximately 1 1/2 tbsp of dough and flatten using palm of hands.
- Place 3-4 diced octopus then seal the dough and shape into a ball. Repeat process with the remaining dough.
- Heat enough oil in a small pot over medium heat. When oil is hot, deep fry takoyaki balls in batches of 4 for 2-3 minutes or until golden brown.
- Place fried tayoki on paper towels to remove excess oil then transfer and arrange in a serving dish.
- Cut the tip of ziplock with takoyaki sauce and drizzle the top of takoyaki. Do the same with the Japanese mayo.
- Top with crushed dried seaweed and bonito flakes. Serve and enjoy. Bon appetit!dried seaweed, bonito flakes